Ingredients Recipes

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. It's wonderful simply with sugar, syrup or preserves, but you also can serve it with fresh berries and whipped cream, apple slices cooked in butter and sugar or banana slices lightly cooked then dusted with brown sugar.

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator.

This cozy dish, which <a href="https://www.tiktok.com/@gimme.delicious/video/7213007579411238190">went viral on TikTok</a> with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce. With wedding bells in mind or not, this dish comes together fairly quickly and is just as great for entertaining as it is for a family meal. In this version, the addition of tomato paste adds a bright acidity to the rich cream sauce and complements the sun-dried tomatoes. Serve with crusty bread to sop up all the juices as well as tangy green salad to balance out the sauce’s richness. Or, try it over pasta, <a href="https://cooking.nytimes.com/recipes/1019204-basic-stovetop-rice">rice</a> or <a href="https://cooking.nytimes.com/recipes/1014527-basic-polenta">polenta</a>.

This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.

Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce. It also doesn’t hurt that it cooks up very quickly. This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish). This ensures a sauce that's neither too rich, nor too puckery. Serve with a starch — pasta, polenta, rice or white beans — for sopping up the sauce, and a green vegetable, such as a <a href="https://cooking.nytimes.com/recipes/1015707-lemon-garlic-kale-salad">kale salad</a>, <a href="https://cooking.nytimes.com/recipes/1023612-air-fryer-broccoli">broccoli</a> or <a href="https://cooking.nytimes.com/recipes/1023613-air-fryer-green-beans">green beans</a>.

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you’ll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it’s worth using if you have it on hand.

Miso salmon is an easy meal for any night of the week but it gets taken to a whole other level here with the additions of grapefruit and honey. Combining the zest and juice from the grapefruit with honey, miso and a bit of ginger gives the fish a sticky-tangy finish when broiled. The sushi rice is mixed with a humble pat of butter and some sliced scallions, making it a comforting counterpart to this simple fish for an elegant weeknight dinner.

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.

Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. “It’s our snack, it’s our peanut butter and jelly sandwich, it’s our bowl of cereal,” Mr. Choi said. “It’s something that has been a part of my life forever.”

A slow roasted&nbsp;Prime Rib recipe, seasoned with garlic and herbs, with&nbsp;step by step instructions and tips for making perfect boneless or bone-in prime rib.

A quick and easy, non-fermented hot sauce using whatever red hot pepper you have. Similar to Frank's Red Hot Sauce or Sriracha. Recipe modified slightly Sept, 2023.

An easy balsamic chicken recipe that’s bursting with flavor and cooked on one pan with roasted brussels sprouts and onions. A healthy dish that’s sure to be a family favorite.

This garlic hummus recipe never fails to win rave reviews. The roasted garlic and balance of lemon and creamy chickpeas is just perfect! Readers have reported that they make it over and over.

Prep the ingredients for this soup months in advance for a total hands-off meal that's ready when you are. Vegetarian lentils and vegan coconut milk make this soup creamy and pack in plenty of plant-based protein and a hearty amount of fiber. To keep it vegan, opt for vegetable broth instead of chicken broth.

This Coca cola pulled pork is made in a slow cooker and is totally delicious. This easy pulled pork crock pot with coke recipe is a must try for any weeknight dinner.

Flavorful and simple Broccoli Cauliflower Salad has a creamy crunch and is sure to be a hit at any BBQ or get-together.

These seared ahi tuna steaks take only 6 minutes to make- they&#x27;re healthy, crispy and seared on the outside, and medium-rare on the inside, and bursting with umami flavor!

An easy recipe for gluten-free chocolate chip cookies baked in just 8 minutes with no chilling time. This gluten-free cookie recipe also has a dairy-free and vegan option.

Tender chicken breasts paired with a creamy sun-dried tomato sauce and hearty orzo is such a good combination, it&#039;ll make you want to marry the person who made it for you! Introducing my One-Pan &quot;Marry Me&quot; Chicken Orzo, an easy, delicious take on the classic &quot;Marry Me&quot; chicken. This dish is the perfect weeknight dinner: it comes together with just one pan and and in a matter of minutes, making it the perfect cozy and comforting weeknight dinner.

Many sauces complement <a href="http://www.nytimes.com/2016/01/06/dining/roasted-cauliflower-recipe-video.html">roasted cauliflower</a>; this one, from Martha Rose Shulman, is included in her recipe for roasted broccoli. As a matter of inspiration, it comes full circle: Ms. Shulman says she got the idea from one of her favorite Middle Eastern mezes, in which garlic tahini is served with cauliflower — deep-fried this time, rather than roasted.

Best Philly cheesesteak sliders on Hawaiian rolls, packed with steak, onion, sliced peppers, and your choice of provolone or Cheez Whiz!

This simple egg salad with chickpeas and herbs is a healthy lunch that is perfect for baby led weaning (and for mom, too!). It's easy to prepare and full of essential nutrients for little ones. (gluten-free)

These buttery, flaky biscuits from 2024 F&W Best New Chef Erika Council get their subtle sweetness and caramelized notes from cola in the dough.

My Chewy Ginger Molasses Cookies are easy to make with less than 10 ingredients, with a soft, chewy texture kids and adults love year-round.

These Chicken Rice Paper Bites are filled with a flavorful ground chicken, ginger and scallion mixture and then air fried until super crispy and crunchy. They take just minutes to make and are delicious served with a spicy dipping sauce on the side.

Incredibly fluffy yogurt pancakes made right in the blender with protein-packed greek yogurt and oats. These easy, gluten-free oatmeal yogurt pancakes make a wonderful weekday breakfast or delicious weekend brunch! Add your favorite mix-ins and a drizzle of maple syrup for the perfect morning.

Recipe video above. There's no one way to make Jalapeño poppers. The stuffing can be herby, or bacony, they can be crumbed and fried, or wrapped in bacon and baked (that's a LOT of bacon!).Mine have a bacon-cheddar-cream cheese filling, then I top with shredded cheese to act as a glue for crunchy breadcrumbs. I like to pre-toast the breadcrumbs so they are evenly golden. It takes 3 minutes and so worth it - rather than serving them with a white crumb with splotchy brown patches.Serve at your next gathering and watch them disappear in a flash!

This Black Forest Cake recipe is made from scratch with my perfect chocolate cake recipe, homemade cherry filling, and vanilla whipped cream!

Cook the legendary Pepper Belly Pete’s Chili Recipe tonight—authentic Texas chili with bold spice and hearty flavor!

This creamy, cheesy casserole, packed with chicken, broccoli & cauliflower, disappears from the table faster than it has time to cool. It's an easy and delicious dinner for the whole family!

This high protein cucumber salad is a fresh, creamy, garlicky, and crunchy dish packed with protein, making it a perfect easy lunch. It's simple to make and incredibly satisfying.

Recipe video above. Shepherd’s Pie is one of those foods that brings a smile to everyone’s face – especially when you get seconds! While it's traditionally made with lamb, this is equally delicious made with beef (and makes it a Cottage Pie!) Terrific make ahead! GF option in Note 4.

This delicious easy cheesy tortellini bake comes out of the oven golden brown and sizzling in just 30 minutes! Your guests will think you spent hours on it.